Banana Cake
This simple banana cake recipe is easy as can be! The moist, tender crumb and fluffy frosting make it an instant crowd-pleaser.
Foto: Well Plated
Ingredients
- 1 ½ cups mashed very ripe bananas (about 3 very large)
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup white whole wheat flour (or additional all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup buttermilk
- 8 ounces reduced fat cream cheese (at room temperature)
- 4 tablespoons unsalted butter (at room temperature)
- 3 ¾ cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
Steps
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Preheat oven to 350°F. Generously coat a 9x13 inch pan with nonstick spray.
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In a large bowl, mash the bananas.
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Whisk in the eggs, granulated sugar, brown sugar, oil, and vanilla.
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In a separate medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
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Add half of the dry ingredients to the banana mixture and fold in by hand, just until combined.
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Gently stir in buttermilk. Fold in remaining dry ingredients, just until blended, being careful not to over mix.
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Pour into the prepared cake pan and smooth the top.
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Bake 30 to 35 minutes, until the top of the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. Let cool completely (once the cake nears room temperature, you can pop it into the fridge to speed things along).
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While cake cools, prepare the frosting: In a large bowl or the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until smooth and creamy, about 2 minutes. Add the vanilla and almond extracts and then reduce the speed to low. Gradually add the powdered sugar, 1/4 cup at a time, beating just until combined.
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Once the cake has cooled completely, spread the frosting over the top. Refrigerate for 20 minutes to allow the frosting to set. Slice and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (24% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| mashed very ripe bananas | 1.5 cups | Rp 10.000/buah | Rp 1.667 |
| large eggs | 2 | - | - |
| granulated sugar | 0.75 cup | - | - |
| light brown sugar | 0.25 cup | - | - |
| canola oil | 0.333 cup | - | - |
| vanilla extract | 1 teaspoon | - | - |
| all-purpose flour | 1 cup | - | - |
| white whole wheat flour | 1 cup | - | - |
| baking powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| kosher salt | 0.5 teaspoon | - | - |
| buttermilk | 0.5 cup | - | - |
| reduced fat cream cheese | 8 ounces | - | - |
| unsalted butter | 4 tablespoons | - | - |
| powdered sugar | 3.75 cups | Rp 8.000/100g | Rp 30.000 |
| vanilla extract | 2 teaspoons | - | - |
| ⅛ teaspoon almond extract | - | - | - |
*Estimated market prices, may vary by region
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